Ingredients
Scale
- 2 boneless skinless cooked chicken breasts, diced
- 2 ½ cups chicken broth
- 2 tablespoons butter
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
- 10.5 oz. condensed cream of chicken soup
- 1 tablespoon olive oil
- 1 ¼ cups white rice, long grain uncooked
- 2 cups fresh broccoli florets, uncooked
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F.
- Cut chicken into bite-sized pieces; season with Italian seasoning, salt, and pepper.
- Melt butter in a large pot over medium heat. Cook chicken until golden brown, then remove.
- Add chicken broth, olive oil, and rice to the pot. Bring to boil, then simmer for 6 minutes.
- Add broccoli, cover, and cook 9 more minutes until rice is done.
- Turn off heat and leave covered for 10 minutes.
- Stir in cooked chicken, cream of chicken soup, milk, sour cream, seasonings, and half the cheddar cheese.
- Transfer to a greased 9×13-inch casserole dish; top with remaining cheese.
- Cover and bake 15 minutes. Serve hot.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Can substitute broccoli with cauliflower or mixed vegetables.
- Perfect for meal prep; store leftovers in airtight container up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American